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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
Michela Pia Totaro, Giacomo Squeo, Davide De Angelis, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105211-105211
Closed Access | Times Cited: 16

Showing 16 citing articles:

Principal Component Analysis
Alejandro C. Olivieri
Springer eBooks (2024), pp. 71-87
Closed Access | Times Cited: 28
Chemometrics as an efficient tool for food authentication: Golden pillars for building reliable models
Oxana Ye. Rodionova, Paolo Oliveri, Cristina Malegori, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104429-104429
Open Access | Times Cited: 22
Rapid determination of geographical authenticity of Gastrodia elata f. glauca using Fourier transform infrared spectroscopy and deep learning
Guangmei Deng, Jieqing Li, Honggao Liu, et al.
Food Control (2024) Vol. 167, pp. 110810-110810
Closed Access | Times Cited: 7
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods
Giacomo Squeo, Jordi Cruz, Davide De Angelis, et al.
Current Opinion in Food Science (2024) Vol. 59, pp. 101203-101203
Open Access | Times Cited: 6
Application of machine learning approach on halal meat authentication principle, challenges, and prospects: A review
Abdul Raufu Mustapha, Iskandar Ishak, Nor Nadiha Mohd Zaki, et al.
Heliyon (2024) Vol. 10, Iss. 12, pp. e32189-e32189
Open Access | Times Cited: 4
Qualitative and quantitative analysis of whey protein adulteration based on near-infrared spectroscopy and machine learning
Hui Chen, Cheng Tan, Chao Tan, et al.
Microchemical Journal (2025), pp. 112844-112844
Closed Access
Recent advances in non-invasive techniques for assessing food quality: Applications and innovations
Kabiru Ayobami Jimoh, Norhashila Hashim
Advances in food and nutrition research (2024)
Closed Access | Times Cited: 3
Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics
Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4254-4254
Open Access | Times Cited: 8
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review
Davide De Angelis, Carmine Summo, Antonella Pasqualone, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 2
ATR‐FTIR Spectroscopy Preprocessing Technique Selection for Identification of Geographical Origins of Gastrodia elata Blume
Hong Liu, Honggao Liu, Jieqing Li, et al.
Journal of Chemometrics (2024) Vol. 38, Iss. 10
Closed Access | Times Cited: 2
One class classification (class modelling): state of the art and perspectives
Lorenzo Strani, Marina Cocchi, Daniele Tanzilli, et al.
TrAC Trends in Analytical Chemistry (2024), pp. 118117-118117
Closed Access | Times Cited: 1
Can NIR Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Lia Vasconcelos, Luís G. Dias, Ana Leite, et al.
(2023)
Open Access | Times Cited: 3
Characterization of the Freshness of Pork by Near-Infrared Spectroscopy (NIRS) and Ensemble Learning
Cheng Tan, Hui Chen, Miao Zeng, et al.
Analytical Letters (2024), pp. 1-14
Closed Access
Identification of adulteration in GTL synthetic lubricant via DD-SIMCA and C-H stretching Raman spectra
Yingtao Yu, Jinlin Li, Yuxuan Wang, et al.
Microchemical Journal (2024) Vol. 208, pp. 112452-112452
Closed Access
Meat provenance - Advances and opportunities in rapid spectral techniques for authentication of dietary background and geographical origin of meat
Sherif Shaheen, Raquel Cama‐Moncunill, A.P. Moloney, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104557-104557
Open Access
Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Lia Vasconcelos, Luís G. Dias, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4335-4335
Open Access
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